Ras cheese lipolysis made by direct acidification of Buffaloe's milk

ABSTRACT

Ras cheese was made from buffalo's milk by direct acidification technique using citric, lactic or hydrochloric acid. Starter and/or commercial lipase preparation [palatase 750 L. fungal enzyme] were used for the acceleration of lipolysis in the resultant cheese. Both total volatile fatty acids [TVFA] and acid degree value of cheese fat markedly increased as a result of lipase or starter treatments and the relative concentration of TVFA varied with storage periods at 12 +/- 2C